Make a few small slits on the top and bottom of the mushroom to help it cook evenly.
Mix flour, thyme, salt and pepper in a shallow bowl.
Dust the mushroom well in the seasoned flour.
Dip in the beaten egg.
Mix panko and semolina, then crumb the mushroom generously so it’s fully coated.
Heat oil in a deep pan or fryer to 170–180°C. Fry the mushroom until golden, crisp and cooked through. Drain on a rack or paper towel.
Grill or toast the bun.
Stack it up: butter lettuce, fried mushroom, Stracciatella, tomato relish, white onion and fresh tomato.
Serve immediately.
1 servings